Mimosas
6947 N Wickham Rd, Melbourne, FL 32940 · Permanent Food Service · License 1502919
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
3 jugs of juice squeezed on 10/6 and today is 10/7
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed grilled station at pancake/ waffle station. Raw chicken over ready to eat items. Operator place raw chicken on the bottom and ready to eat items on top
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher was touching clean equipment coming out of dish washer machine without washing hands before touching clean equipment Inspector reeducated employees to wash hands before touching clean equipment coming out dish washer machine
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Stainless steel cleaner on top of main ice machine in kitchen. Medicine on top of 2 door glass reach in cooler and microwave
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs Benedict not identified
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Inspector provided blank written procedures paper work to operator
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
3 jugs of juice squeezed on 10/6 and today is 10/7
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar, brown sugar, salt
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Fully cooked breakfast sausage patties in boxes and raw chicken. Operator did place raw chicken off of floor Walk in freezer and walk in cooler
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on cook line not having hair restraint
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Made in house ranch dressing that was dated 9/22. Operator states that is a old label and the dressing was made yesterday 10/6
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Both hand wash sink in the back of the house. Hand wash sink behind front bar. And hand wash sink in public bathrooms.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
One small fly insect trapped by back door is store above syrup bottles
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.